Pan-Seared Prawns



Pan-Seared Prawns

Pan-seared prawns are an easy and quick fish main course, ideal for seafood lovers! Prawns, in fact, require a short cooking time to keep their meat tender, and this quick recipe will bring out their delicate flavor. How? With a spicy touch of chili pepper, the aroma of lemon, and a splash of brandy for a spectacular flambé effect! So fresh and light, prawns prepared this way are perfect for a summer lunch, perhaps accompanied by a side of vegetables also cooked in a pan.

After enjoying the pan-seared prawns, try other delicious seafood recipes:

  • Prawn Frittata
  • Prawn Skewers with Lime, Honey, and Poppy Seeds
  • Prawn Risotto
  • Pan-Seared Shrimp
  • Prawns in Tomato Broth
Shrimp 1.3 lbs (600 g)
Garlic 2 cloves
Lemon peel 1
Lemon juice 2 tbsp (40 g)
Brandy 1 oz (30 ml)
Fresh chili pepper 2
Parsley 1 tuft
Extra virgin olive oil 2 tbsp (30 g)
Fine salt to taste

How to prepare Pan-Seared Prawns

To prepare pan-seared prawns, start by cleaning the prawns: cut the legs with scissors 1, then gently remove the shell, leaving the tail and head attached. Use a toothpick to remove the black vein, the intestine 2. Wash and chop a bunch of parsley with a knife and set aside 3.

Slice the chili pepper into rings 4, you can decide whether to keep the seeds or not. Squeeze the juice of one lemon 5. Now heat the oil in a pan, then sauté the peeled garlic and chili pepper 6.

After a few moments, place the prawns in the pan 7 and cook them for 2 minutes on each side over high heat. Deglaze with the brandy 8, slightly tilt the pan and let it flambé until the flame extinguishes on its own. Add the grated lemon zest 9.

Season with a pinch of salt, the chopped parsley 10, and the lemon juice 11, cook for another couple of minutes. Serve the pan-seared prawns hot 12.

How to store

We recommend consuming the pan-seared prawns immediately.


You can substitute brandy with rum, marsala, or cognac.

For the translation of some texts, artificial intelligence tools may have been used.